Death by chocolate? Yes, please!
Honestly, I couldn’t think of a better way to go.
This ice cream is easy to make, and gets its luxurious chocolate flavor from a generous amount of cocoa powder, chocolate chips, and chocolate liqueur. It actually really tastes just like frozen chocolate ganache.
Frozen. Chocolate. Ganache.
Breakstone’s sour cream adds a little extra creaminess and tang. The chocolate liqueur keeps the ice cream soft and scoopable right out of the freezer—which makes it a perfect solution for midnight chocolate emergencies.
Vote Hungry Mouse!
OK, so here’s the deal.
For the Showdown, Kraft invited me and 2 other bloggers to duke it out. Picture American Idol meets Iron Chef and you’ve kind of got the idea. (Our secret ingredient? Breakstone’s Triple Churned Sour Cream.)
Our last challenge? Dessert. With sour cream.
This was a no brainer. Sour cream goes remarkably well with all sorts of sweet ingredients, from chocolate to fruit. Basically, it adds tang and depth.
In honor of my forthcoming cookbook
In honor of my forthcoming cookbook, Slushed, (which is all about how to make alcohol-infused frozen desserts), I figured I’d go where my kung fu is strongest right now: Ice cream.
The participating bloggers have a chance to win a cash prize (1st place is $350, 2nd place is $250, and 3rd place is $150).
Enter to win!
As part of the Holiday Showdown, you can enter win a handful of different prizes. If you enter, you’ll have a chance to win a $50 gift card (one winner each week).
You’ll also automatically be entered to win a grand prize of $2,500!
Sound enticing? I thought it might. Click here to enter to win. You can go back and vote and enter every day!
Alrighty, let’s make some ice cream!
Triple Chocolate Ice Cream
2 cups heavy cream
1 cup whole milk
½ cup unsweetened cocoa powder
1 cup semisweet chocolate chips
6 egg yolks
½ cup sugar
½ cup Breakstone’s Sour Cream
¼ cup chocolate liqueur
Makes about 1 ½ quarts
Make the chocolate base
Heat the heavy cream and milk in a medium-sized, heavy-bottomed pot until the mixture just starts to steam. Keep an eye on it. Don’t let it even start to simmer.
Remove from the heat and whisk in the cocoa powder and chocolate chips.
Let it sit for five minutes, whisking occasionally, until the chocolate has melted and the mixture is uniform.
Make the custard
Put the egg yolks and sugar in a large bowl. Whisk until smooth.
Slowly ladle the hot chocolate mixture into the egg yolks, whisking constantly to combine.
This is called “tempering.” Basically, you’re raising the temperature of the egg yolks slowly, so they stay liquid (and don’t turn into a scrambled mess).
When you’ve almost all of it, transfer the mixture back to your pot.
Cook over medium heat, whisking constantly, until the mixture reaches 170 degrees on a candy thermometer. Whatever you do, don’t let the mixture boil.
Strain the mixture into a large bowl to get rid of any tiny bits of cooked egg. (Don’t freak out if you see a few. It happens, and it won’t hurt a thing. That’s why you’re straining it.)
Whisk in the sour cream and chocolate liqueur.
Cool the mixture over an ice bath (fit your bowl into a larger bowl filled with ice, then whisk the mixture), or do what I usually do: Strain the mixture into a large pan, which will disperse the heat really quickly.
Pop the bowl into the fridge to chill it completely, anywhere from 4-6 hours.
Make the ice cream
For my 2-quart Cuisinart model, that goes a little something like this…
(Waiting is always the hardest part.)
Transfer to a container and freeze overnight.
For an over-the-top treat, serve adult sundaes drizzled with warm hot fudge and a shot of Godiva liqueur.
Have you made this ice cream?
Send me a picture and maybe I’ll add it to this post!
Thanks to Tracy Betata, who sent me this picture. She followed this recipe, but made some substitutions. Here’s what she had to say:
“Wow, this was good! As with all my recipes, I tweaked this one too. I didnt have whole milk so I did half Dark Chocolate Almond Milk & half-n-half. I use my kitchen aid stand mixer ice cream maker. I added chopped almonds & a small hand full mini chocolate chips. The next time I make this, I might try using full fat Greek Yogurt instead of sour cream. My children loved it! I even topped it with the Dark Chocolate Syrup I made a few weeks ago. Thank you for sharing the recipe. Awesomeness….it is! :-)”
Triple Chocolate Ice Cream, adapted by Tracy Betata